Sunkhaya Coconut Custard Food

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COCONUT CUSTARD



Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

COCONUT CUSTARD RECIPE



Coconut Custard Recipe image

Coconut custard is a great filling to use in your cakes, cupcakes, pie fillings or simply paired with some fresh fruits and berries

Provided by Elizabeth Marek

Categories     Dessert

Time 15m

Number Of Ingredients 7

13.5 oz unsweetened coconut milk (Ours comes in a can)
2 oz Whole milk (or water for dairy free option)
1 tsp vanilla extract
2 tsp coconut extract
5 large egg yolks (room temperature)
3 oz sugar
3 Tbsp cornstarch

Steps:

  • Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
  • Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
  • Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
  • Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
  • Cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

Nutrition Facts : ServingSize 4 oz, Calories 597 kcal, Carbohydrate 65 g, Protein 10 g, Fat 32 g, SaturatedFat 22 g, Cholesterol 377 mg, Sodium 67 mg, Fiber 1 g, Sugar 52 g

COCONUT CUSTARD



Coconut Custard image

Make and share this Coconut Custard recipe from Food.com.

Provided by Galley Wench

Categories     Dessert

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 3

1 cup thick coconut milk
4 eggs, beaten
1/2 cup sugar

Steps:

  • Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
  • Sieve through cheesecloth so mixture is fine and smooth.
  • Pour into serving bowl (individual bowls if preferred).
  • Place serving bowl inside steamer.
  • Steam until firm - time varies depending serving size.

Nutrition Facts : Calories 624.7, Fat 36.2, SaturatedFat 26.4, Cholesterol 423, Sodium 214, Carbohydrate 63.1, Fiber 3.3, Sugar 59.8, Protein 16.6

COCONUT FLAN (COCONUT CUSTARD)



COCONUT FLAN (COCONUT CUSTARD) image

This recipe is perfect and is from Puerto Rico is my personal recipe and I am so happy to share with you, please try this original recipe but you can vary according to your taste, for example: You can use coconut extract instead of vanilla extract if you want a more intense flavor of coconut. You can also change the condensed...

Provided by Sweet Water From The Well

Categories     Other Desserts

Time 2h

Number Of Ingredients 11

COCONUT FLAN (COCUNUT CUSTARD) (INGREDIENTS)
2 can(s) 13.5 ounces (each one) coconut milk
2 can(s) 14.5 ounces (each one) condensed milk
8 whole eggs
1 Tbsp pure vanilla (not imitation)
1 Tbsp grated coconut
1 tsp butter (warm and melt the butter)
CARAMEL (INGREDIENTS)
1 c water
1/2 c white sugar
2 Tbsp pure vanilla

Steps:

  • 1. Caramel (Procedure) Put water in a pot then put the sugar and add vanilla. Use a medium heat. Do not touch the mix with spoon or knife, do not touch it with anything, let alone integrate the mixture. You can see that more and more bubbles will emerge slowly. When the bubbles are rather slow and the color is brown the caramel is removed immediately and pour the caramel into the mold where you will put the coconut custard, please do not touch the caramel with nothing just move the pan slowly to the caramel is distributed only slowly into the pan and let it cool.
  • 2. Coconut flan (Procedure) Mix all ingredients in the blender except the shredded coconut, the shredded coconut leave it for later. Then put the mix in a bowl and put the shredded coconut to the mix and move it with a spoon for integrated into the mix, this is to prevent damage shredded coconut in blender. Place the mixture into a mold previously caramel and put it in water bath at 325 degrees for 1 hour FG, Introduces a knife dipped in the middle to see if you are ready and if it comes to mixing just leave it a bit more and upload the fire 350 FH, but always careful not to burn the dessert. When the knife come out without mixture custard is ready. Let cool before turning out and spend a knife around the edges to lift it off, place a large plate on and put up with it and thus to the stripping welts.

VEGAN COCONUT CUSTARD



Vegan Coconut Custard image

A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.

Provided by cloroxxy

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

16 ounces coconut milk
8 ounces almond milk
1/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Steps:

  • In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.

Nutrition Facts : Calories 324.4, Fat 21, SaturatedFat 18.6, Sodium 60, Carbohydrate 33.9, Fiber 2.7, Sugar 24, Protein 3.2

EASY THAI BANANA COCONUT CUSTARD



Easy Thai Banana Coconut Custard image

This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.

Provided by Darlene Schmidt

Categories     Dessert

Time 1h10m

Yield 4

Number Of Ingredients 7

1 cup coconut milk
1/3 cup sugar, or to taste
2 eggs
1 ripe banana
1 teaspoon coconut flavoring, or vanilla flavoring, or both
Oil, for ramekins
1 (16-ounce) package of banana leaves , optional

Steps:

  • Preheat the oven to 350 F.
  • Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
  • Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
  • Pour the mixture into the ramekins, filling each one 3/4 full.
  • Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
  • Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
  • Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

SANGKAYA (THAI COCONUT CUSTARD) RECIPE



Sangkaya (Thai Coconut Custard) Recipe image

A traditional Thai dessert which is otherwise known as Thai Coconut Custard, is also called as Khanom Maw Kaeng in Thailand. It is an interesting dessert that you can try at home for your loved ones on special occasions.

Provided by TNN

Categories     Appetizers

Time 50m

Yield 12

Number Of Ingredients 7

2 Numbers tender coconut grated
750 mililitre coconut milk
250 mililitre coconut cream
500 grams brown sugar
2 tablespoon all purpose flour
2 cup water boiled
9 Numbers egg

Steps:

  • Grate the coconut and add warm water and squeeze through a muslin cloth for milk.
  • Beat the eggs in a blender and dissolve the brown sugar (use plum sugar, if available) in the coconut milk and cream.
  • Mix all the ingredients well and add all purpose flour.
  • Now prepare the tender coconut by cutting the mouth wide enough and scraping out the flesh.
  • Pour the mix in the tender coconut and steam in a pre-heated steamer for around 30 minutes. Serve chilled.

Nutrition Facts : ServingSize 1 bowl, Calories 631 cal

COCONUT CUSTARD



Coconut Custard image

Provided by Bobby Flay

Categories     dessert

Yield fliling for one 4-layer cake

Number Of Ingredients 8

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum
1/2 teaspoon pure vanilla extract

Steps:

  • Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
  • Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

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